Egg in a Biscuit? Yes Please!

22 08 2010
Bacon, Egg, in a MUFFIN

Bacon, Egg, in a MUFFIN

I just tasted our first one of these and they are amazing!! I love biscuits and I’m pretty sure I would just eat these as biscuits even without the egg in them honestly although the egg adds a nice touch.  These came to be via Australia, a lot of nothing, and then a ferry ride! Basically my travel partner and I ran into this type of egg-in-a-biscuit-muffin at a cart in Cairns, Australia in the mall and they were fabulous.  At the time I wondered how they got the egg in muffins exactly and wished to make them at home but never really investigated that thought until I was on a ferry and saw a complimentary issue of our local edible magazine. Flipping through the pages low and behold I found a recipe for them! WHAM! So we made them finally.  And they were totally worth it!!!!

They are chives, bacon, and Parmesan cheese biscuit batter surrounding a cooked whole egg.

From the July / August 2010 Edition of an edible Communities Publication (pg 39):

Bacon and Egg Muffins
Serves 6 | Start to Finish: 1 hour

Stuffed with a half pound of crumbled bacon, chopped chives, Parmesan cheese, and an egg baked right into the center, these biscuity muffins aren’t the kind that leave you hungry an hour later.

  • Nonstick vegetable oil spray
  • 2 cups all purpose flour
  • 3/4 teaspoon salt
  • 2 teaspoons baking powder
  • 1 tablespoon sugar
  • 1/2 lb thick-cut bacon, cooked crisp and finely chopped
  • 1/4 cup chopped fresh chives
  • 1/2 cup grated Parmesan cheese
  • 1 cup whole milk
  • 7 large eggs (we used medium)
  • 5 tablespoons unsalted butter, melted (we used margarine)
  1. Preheat the oven to 375 degrees
  2. Grease 6 jumbo muffin tins (or 1 cup ramekins) with the oil spray and set aside
  3. Whisk the flour, salt, baking powder, sugar, bacon, chives, and cheese in a large bowl. Combine the milk and one egg in a small bowl, and add to the dry ingredients, along with the melted butter. Fold the ingredients together gently until no dry spots remain.
  4. Spoon about 1/4 cup batter into each of the muffin tins. Using a soft spatula spread the batter up the sides of the tins a bit, leaving a depression in the middle of the batter.  Crack an egg into the center of each cup, and divide the remaining batter between the cups, making sure you cover the yolk. (It’s easiest if you work with small dollops of batter.)
  5. Bake the muffins for 20-25 minutes, until the visible egg white is set and the muffins are just barely beginning to crack (they will not be very brown.) Cool 5 minutes, then run a small knife around the edges of each muffin to release. Serve hot.
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